Mix the ginger, garlic, spring onion, sesame oil, salt & pepper and put into a small heat-proof dish. (I use an enamel flat dish approx 10cm across, but any dish or bowl that allows you to spread out the mix a bit will be fine.

Heat the ricebran oil in a small saucepan until it is very, very hot and smoking. This part is very important and you need to stay with the oil pot until it is ready. (do not leave this oil unsupervised) Ricebran oil or similar has a very high "flash point" which means you can get it very hot without it bursting into flames.

When your oil is very hot, pour it immediatley over the aromatics (ginger,garlic spring onion etc)

It should really sizzle as soon as the oil hits the aromatics. (if it doesn't sizzle immediately, your oil is not hot enough and you need to put it back on the heat)

Give a final mix and transfer to a small bowl.

Serve with your favourite meat, veg, rice.

Notes

This is perfect with Haianese Chicken Rice and or Steamed fish.

You can also put the raw mix on top of your chicken / fish and pour the hot oil directly over it.